1) Pleurotus cornucopiae P12
姬菇P12
1.
[Objective] The research aimed to discuss the biological characteristics of Pleurotus cornucopiae P12 and its assimilation capacity to carbon sources,nitrogen sources,inorganic salts and so on.
[目的]探明姬菇P12的生物学特性以及同化碳源、氮源和无机盐等的能力。
2) Pleurotus cornucopiae
姬菇
1.
Comparison of Activity of Eight Extracellular Enzymes of Pleurotus cornucopiae and Pleurotus abalonus in Different Growth Periods;
姬菇和鲍鱼菇生长期间8种胞外酶活性变化比较
2.
Protoplast Preparation and Regeneration of Pleurotus cornucopiae;
姬菇原生质体制备与再生条件初探
3.
Effects of Chromium on extracellular enzyme activity and exopolysaccharide of Pleurotus cornucopiae in submerged culture;
液体培养条件下铬对姬菇胞外酶及胞外多糖的影响
3) P~(13)
P12
4) Hypsizigus marmoreus
真姬菇
1.
Optimization of extraction of polysaccharides from Hypsizigus marmoreus fruit-body;
真姬菇子实体多糖的提取工艺优化
2.
Optimization of Nutrients for the Growth and Polysaccharide Production of Hypsizigus marmoreus in Liquid Cultivation;
真姬菇液体培养用菌种及其营养因子筛选
3.
Study on the Submerged Culture Condition for Hypsizigus marmoreus;
真姬菇深层培养条件的研究
5) Hypsizygus marmoreus
真姬菇
1.
Residual Dynamic of Chlorothalonil in the Hypsizygus marmoreus and Substrates;
百菌清在真姬菇及培养料中的残留
2.
Analysis of Nutrient Components and Bioactive Substance of Hypsizygus marmoreus and Study on Activity of Polysaccharides Scavenging Free Radicals;
真姬菇营养成分生物活性物质分析及其多糖清除自由基活性研究
3.
Determination and Analysis of Major Nutritional Components in Hypsizygus marmoreus Fruitbodies;
真姬菇营养成分的测定与分析
6) Agaricus blazei murril
姬松茸菇
补充资料：凉拌姬菇
凉拌姬菇
主料：
红椒、姬菇、葱花、盐、香油、辣椒油、胡椒粉。
制作：
1、将姬菇洗净，用手撕开（也可以不撕，看个人喜好）。
2、烧一锅水，水开后把姬菇放进去，焯1-2分钟捞出，用冷水冲凉，挤干水分待用。
3、取一个碗，把焯好的姬菇放进去，加适量盐、胡椒粉，滴入香油、辣椒油（看个人口味而定），加红椒段、葱花拌匀装盘即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。